Tuesday, April 17, 2012


Cut & cleaned!
A definite treat in the spring...fresh AsparagusEvery year during the short season that it is available (and for a reasonable price /pound) we enjoy this veggie at dinner.  Quite often I've viewed photos of roasted asparagus. For me, the tried and true method of preparing this yummy veggie is placing the cut cleaned stalks in about 1 and 1/2" of boiling water in my 1 and 3/4 quart Blue Cornflower Corning Ware container on my stove. Using a square container works so well.   After the stalks are tender and removed from the boiling water, place on a serving dish.  A small amount of butter/margarine is placed on the top to melt. Yum!  It tastes great with any main dish! 

I am not convinced that my sons have developed a taste for this delicious spring treat, yet.  It never comes up in conversation.  When they are "back home" I haven't surprised them with a test of their current culinary tastes with this particular veggie.  However, I do know that fresh Spinach in a salad has now made their yummy healthy list! 

Asparagus is definitely a wonderful vegetable to enjoy when in season!  

  1. Cut about 1 and 1/2" off end of stalks (discolored part) and toss. 
  2. Cut each stalk in half.
  3. Double rinse in cold water.
  4. Separate into two groups - tips and without tips. 
  5. Add only ends without tips to boiling water in container.
  6. Cook 6 minutes at a medium boil.
  7. Add tip ends to boiling water.
  8. Continue cooking Asparagus for 5 minutes at medium boil.
  9. Using a large fork remove Asparagus from water and place on serving dish.
  10. Place small amount of butter/margarine on top of hot veggie.
*If the purchased bunch of Asparagus will not be prepared the same day, I wrap the bottom cut ends in a wet/squeezed out paper towel that been folded into thirds.  Return the stalks to the plastic bag and refrigerate.  It keeps the vegetable fresh until preparing the next day.  I also only purchase stalks that have been sitting in a small amount of water in a tray.



Carol @ Always Thyme to Cook said...

They look so good! I love asparagus these days, fresh. Not like my mom used to make us, mushy from the can!

Nice tip about keeping them fresh, too, thanks.

Rita said...

I am so glad I happen here today. My new stove with a glass top is arriving this afternoon and I was wondering if I can use my Corningware to cook and I think you just answered my question. Let me know if I'm wring.Thank you.
Love asparagus and love to preapre this way too.

Barbara Bakes said...

I have only recently started to appreciate asparagus. Your recipe sounds easy and delicious.

JG said...

Carol- I've never tasted canned asparagus. While growing up, the neighboring town Hadley, MA) was known for its Asparagus production, so we drove over and purchased it at road side stands when it was in season.

Rita- I purchased my Blue Cornflower CorningWare in the early 70's. I am able to use my set on top of my stove, in my oven and also in my microwave. I cannot answer your question about your particular CorningWare and new stovetop, but here is the link to CorningWare's website and the History with info:


On the bottom of the page is a "FAQ" with Contact Info. Hope this helps. :)

Barbara- Asparagus is so yummy!


Pam said...

My MIL swore by Corning ware. Your asparagus is great and exactly the way I make it, very plain and simple to enjoy the taste of the vegetable! It's a spring delicacy in my book!